Description
Exceedingly fluffy and full of flavor, these chai gingerbread spiced pancakes are perfect for an easy holiday breakfast!
Ingredients
Units
Scale
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 1/2 teaspoons ground ginger
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1 1/4 cups milk
- 1/2 cup molasses
- 2 large eggs
- 3 tablespoons unsalted butter, melted and cooled slightly
Instructions
- Preheat an electric griddle to 350°F (or heat a large nonstick skillet over medium heat). Set aside.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt. Add ginger, cinnamon, cardamom, cloves and nutmeg; whisk into dry ingredients until well-combined.
- In a separate medium bowl, whisk together milk, molasses and eggs. Whisk in butter until incorporated.
- Add wet ingredients to dry ingredients; stir until a runny, slightly lumpy batter forms. Set aside for 3 to 5 minutes to thicken.
- Spray or brush griddle with oil or butter. Pour pancake batter onto hot griddle in 1/3-cupfuls. Cook 2 minutes or until edges of pancakes are dry and form tiny bubbles; flip and cook another 1 minute until both sides are golden. Transfer to a serving plate; repeat with remaining batter.
- Serve warm, with extra pats of butter, generous pours of maple syrup and a dusting of powdered sugar, if desired.
Notes
- Recipe adapted from Cooking Classy.
- Freeze: Allow pancakes to fully cool at room temperature. Transfer to a resealable plastic food-storage bag; seal and freeze for up to 2 months. To reheat, microwave frozen pancakes, or heat in the oven at 350°F for about 10 minutes.